To make fennel flames, place all ingredients, except olive oil, in a 22cm saucepan on high heat. Bring to boil, then reduce to a simmer and cover surface with a circle of greaseproof paper. Cook for 50 minutes, until fennel is tender. Cool in cooking liquid, then use a slotted spoon to transfer fennel to a perforated tray. Pat dry. Reserve cooking liquid.
Heat olive oil in a large frying pan on high. Cook fennel flames for 2–3 minutes on one side, until golden. Season and cool in pan until needed.
To make fennel purée, heat refined olive oil in a 22cm sauté pan on medium. Add fennel and salt, cover with a lid and cook for 5 minutes. Add reserved cooking liquid and gently simmer for 30–40 minutes, until tender. Strain fennel, reserving cooking liquid. Transfer fennel to a blender and add lemon juice and olive oil. Blend until smooth, then season to taste. Set aside.
To make red wine sauce, heat butter in a large non-stick frying pan on medium. Cook fish bones for 2 minutes, until lightly golden. Add shallot and mushroom and cook for 5 minutes. Add remaining ingredients, bring to boil, reduce heat to low and gently simmer for 10 minutes. Skim surface. Stir in diluted arrowroot and simmer for a further 1 minute, until thickened. Season to taste. Strain through a fine sieve and set aside.
To cook chickpeas, place all ingredients, except tomato, broad beans and almonds, in a small saucepan on high heat. Bring to boil. Reduce heat to low and simmer, only one bubble breaking surface each minute, for 1½ hours. Drain in a colander. Add remaining ingredients and return to low heat for 1 minute, to warm through. Season to taste. Cover to keep warm.
To cook sea bream, season with salt and pepper on flesh side only. Heat olive oil in a 26cm frying pan on high. Cook fish, skin sides down, for 20 seconds. Reduce heat to medium and cook for a further 7–8 minutes, until skin is golden and crisp. Turn over fish and remove from heat. Add lemon juice to pan, and spoon over fish. Transfer to a warm plate.
Preheat oven to 180˚C. Reheat fennel flames for 4 minutes. Reheat garnishes and sauce in saucepans on low heat. Spoon 2 tablespoons purée in centres of serving plates and top with fennel flames. Top with sea bream, then spoon over chickpeas. Drizzle with red wine sauce.
SBS cook’s notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
